Makes enough for a 12- to 14-lb. turkey. Note: Adapted from Cook's Illustrated. In a small bowl, mix together the butter, garlic, thyme, lemon zest, salt and pepper. Carefully separate the turkey's ...

Pitmaster Rodney Scott's succulent smoked turkey owes its incredible flavor to his custom-blended dry rub and a generous amount of tangy-hot mop sauce. Vinegar-cayenne mop sauce adds heat and tang ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours. 2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, ...

Combine all ingredients in a blender and puree for about 1 minute. The mixture will be loose and a bit watery. Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin.

This turkey is dry-brined a day before roasting, meaning it is seasoned with salt and left overnight, uncovered, in the refrigerator for moister, more flavorful meat. Just before putting it into the ...

Cooking turkey can be a really long and laborious process that often requires brining or seasoning for several days. Celebrity home cooking expert and lifestyle guru Ina Garten has a recipe for ...